Jin cuisine has a profound historical heritage and cultural accumulation. Driven by Jinshang, Jin cuisine is good for everyone, the system is excellent, and it is popular for a while, and a batch of Jin cuisine has also walked out of Niangziguan. In history, the influence of Jin cuisine is strong and the history is brilliant, which has made the people of the Three Jins proud.
Jin cuisine can be divided into three factions: southern, northern and central. South Road is dominated by Yuncheng and Linfen areas, and the dishes are most likely seafood, and the taste is light. North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color. Middle road cuisine is mainly Taiyuan, which combines the length of north and south, fine selection of ingredients, exquisite cutting, salty taste, sour and sweet as a supplement, the dishes have the characteristics of crisp, tender, heavy color and heavy taste.
There is also a division by region: Jinzhong cuisine, Jinnan cuisine, Shangdang cuisine, and Jinbei cuisine. Jinzhong cuisine is centered on the provincial capital Taiyuan, which combines the ming and qing dynasties with more developed commerce in Taigu, Pingyao, Qixian and other places such as Qianzhuang, ticket number and other large private cuisine cooking techniques, and absorbs the cooking methods of other cuisines (mainly Lu cuisine), and gradually forms a unique set of local specialties.
Jinnan cuisine is represented by Linfen, Yicheng and other places, the taste of the dish is biased towards spicy, sweet, slightly sour, good cooking methods are boiled, stir-fried, stewed, braised and soup dishes.
Shangdang cuisine is represented by Changzhi and Jincheng in the above party basins, and the taste of dishes is somewhat similar to Thatu cuisine, and the dishes are good at smoking, brine, roasting, stewing and other techniques.
Northern Jin cuisine is represented by Datong, Xinzhou and other places, due to the special placement of the region, the formation of a unique cooking method of roasting, roasting, stewing, stewing, shabu and so on. The taste is heavy, and the thick and salty flavor of oil is a typical feature of Northern Jin cuisine.
In addition, there is also a series of Jai dishes represented by Mount Wutai, which is a Buddhist dish based on the local mushroom, various fungal plants and vegetables, which embodies the characteristics of Jai cuisine, one of the four buddhist holy places, and has been highly praised by people in the catering industry.
Even with such a breakdown, it is difficult to cover all the characteristics of Jin cuisine. For example, in jinzhong cuisine, according to cooking techniques and dish characteristics, it can be divided into two categories: "xingcai" and "zhuangcai". Xingcai, also known as "shijing cuisine", refers to common dishes that are widely spread in the social catering industry. It is characterized by a wide range of ingredients, a variety of cooking techniques, and a variety of cooking techniques, which pays attention to the shape after the dish is made, and it is a road dish for the daily operation of restaurants, restaurants and stations.
Zhuang cuisine is different from xingcai, mainly referring to the common name of dishes originating from the rich merchants in the Jinzhong region, Qianzhuang ticket number, official family and official government for their own enjoyment. The chef of Zhuang Cuisine is a famous chef hired by these rich merchants from all over the world, used to serve the owner, the treasurer and the reception of merchants who are closely related to the business, the dishes cooked are extremely exquisite, the materials are also extremely elaborate, the production is exquisite, pay attention to health care, and are the rare essence of the traditional dishes of Jin cuisine.
For example, Jincai noodles, very technical, to make a good noodle must master the correct essentials, that is, and noodles to prevent dehydration, the slough must be uniform, the strips should be evenly rolled, the pot should be spread out, etc.
Yongji dragon and phoenix noodles
Yongji dragon and phoenix noodles are a famous food in Shanxi, and they are also a must for noodles.
Legend has it that during the Ming Dynasty's apocalypse, there was a great drought in Shaanxi and the hungry people were displaced. In the fourth year of the Apocalypse (1624), Emperor Xizong Zhu Yu visited various places in order to understand the successive disasters in the Great Northwest. One day, the emperor passed through the West Emei Ridge in Yongji County, Shanxi, and stopped at Niujia Tomb Village. The village girl presented two bowls of "Cuicui noodles", which the emperor greatly appreciated after eating. Later, Zhu Yu returned to Beijing, ordered someone to go to pick up the village girl, and was crowned as a noble concubine, and named Yongji Cuicui as "Dragon and Phoenix Noodle". Since then, the dragon and phoenix face has been famous all over the world. On the big day when the local people are betrothed to their daughters, there is a custom of inviting relatives and friends to eat "dragon and phoenix noodles" to show that the dragon and phoenix are auspicious, auspicious and auspicious.
Yongji dragon and phoenix noodles are exquisitely crafted, the food is smooth and refreshing to eat, and the soup is delicious and delicious; It looks brightly colored and full of meaning, and it is really a strange flavor and a unique style.
Eat Yongji dragon and phoenix noodles and "three taboos", the first taboo is to put vinegar. Shanxi people eat noodles without vinegar, only this and without it. It is said that eating dragon and phoenix noodles is to congratulate young men and women on their love and happiness, and they must not put vinegar, and they really wish that the newcomers will be loyal and love each other, and they will not be jealous. The second is not to put ginger, which means to wish the newlyweds a hundred years of harmony and never be stiff; the third is not to put garlic, to wish the newlyweds to love each other forever, white heads and old age, and no calculation and accounting between each other. Such a funny dragon and phoenix noodles, it is really worthy of the noodles, good stories are frequently spread.
Bubble cake
Bubble cake is a valuable snack in Houma, Shanxi Province. This cake is fried in a frying pan, and when cooked, it is like a pile of foam, so it is also known as "bubble oil cake". People like its sweet and crispy and good taste, and appreciate its crystal clear and beautiful shape, which is really loved by everyone.
The most famous person in Houma City who makes bubble cakes is Qu Zhiming of "Xintian Restaurant". In his early years, his master Xu Desheng served errands in the Imperial Dining Room of the Qing Palace, making sweet snacks for Empress Dowager Cixi, which won the favor of Lafayette. The creation of bubble cake, Xu Desheng did not bother to think about it. He carefully selects high-grade Chinese medicines, such as ginseng, ginseng, astragalus and other soaking water and noodles; Sweet filling with roses, plums, cherries, walnuts and sugar; The cake is put into a hot oil pot, and it quickly expands and blossoms, and if it is said to be a bubble flower, it is really very image. This delicacy has been passed down for a long time, known as the "Empress Dowager's Imperial Bubble Cake", and the reputation has become louder and louder.
In fact, Qu Zhiming was able to worship this imperial chef as a teacher, which was also fate. In 1900, the Eight-Power Alliance invaded the city of Beijing, and Empress Dowager Cixi and her party fled in a hurry. Xu Desheng originally drove to Xi'an. But he suffered from wind and cold, and he couldn't do it if he wanted to rush with Cixi and his party. After a few days of high fever, Xu Desheng braced himself to the ground of Houma and could no longer do it. How can people who are displaced from other places live well? When he was able to get up and move freely, he found a place to do food and drink on his own.
In the early years of the Republic of China, Xu Desheng was old and did not listen to his hands and feet, so he wanted to pass on his craft to a reliable apprentice. One after another, the old man took a fancy to Qu Zhiming, who sold large bowls of noodles. Over the past few years, Qu Zhiming and his master learned the unique skill of making bubble cakes, and the empress dowager's imperial bubble cakes have since settled, blossomed, and borne fruit in the Jinnan region, and have become one of the famous foods in Shanxi Province. Later, this delicacy spread to Xi'an, renamed "Bubble Oil Cake", which has been praised by domestic and foreign gourmets.
To be continued...
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